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Instant Pot Beetroot Soup
Course
dinner
Cuisine
American
Keyword
Beetroot Soup, cream
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
152
kcal
Author
Corrie
Ingredients
1 ½
lb
beetroot
peeled and diced
2
teaspoon
garlic minced
½
cup
onion
sliced
½
cup
celery
chopped
½
cup
carrot
chopped
2
tablespoon
olive oil
16
ounce
canned vegetable broth
3
tablespoon
coriander
chopped and fresh
2
tablespoon
fresh cream
salt
to taste
pepper
to taste
Instructions
Turn on the instant pot and select sauté.
Add olive oil, onions, celery, garlic and sauté them till they are soft.
Stir in the beet root and broth and lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
Strain the soup with a strainer.
Add fresh cream in it.
Serve it, season it with salt and pepper and garnish with coriander leaves.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
155
mg
|
Potassium:
668
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
2806
IU
|
Vitamin C:
11
mg
|
Calcium:
42
mg
|
Iron:
2
mg